Make these Basis Beef Burritos at home in no time! Perfectly seasoned ground beef, fluffy rice, beans, cheese, pico de gallo and sour cream come together in a succulent burrito that is satisfying and easy to make. It is the perfect meal to share with others and easily enhance your cooking game!

Love Mexican and Tex-Mex flavors? Make sure to besides cheque out my Mexican Beef and Rice Goulash, Carne Asada and Fully Loaded Nachos.

A cut ground beef burrito wrapped in foil, on a plate with cilantro.

What makes a proficient burrito? The answer will vary depending on who is answering it.

To me, high quality ingredients are a must! I love to make full my burritos to the brim. That being said, at that place is a fine line betwixt a total tortilla and a tortilla that rips, leaving you with a large mess that can merely be eaten with a fork. (Enquire me how I know?)

Moral of the story? Start small. Don't overfill your burritos! You volition gain skill with time, and volition be able to make them a little more full! Also, pro tip, go the extra mile to find 12-inch tortillas. They make bigger burritos! 😉

Big or small, I hope you guys enjoy this recipe equally much as my family does! It is so fun to come across what flavour combinations anybody creates with all the toppings. These burritos are likewise nifty for prepping ahead and they freeze well, then I highly recommend y'all make an actress batch to stock in your freezer.

Next time you are hungry for something succulent, or need a great repast to share with family and friends, you will exist glad you take them ready to go! ❤️

3 ground beef burritos halves on a plate. You can see the ground beef, rice and beans inside the burritos.

Are Burritos Mexican?

Burritos as nosotros know hither in the U.S. didn't exist until the 1930s in California, when they were served at El Cholo Spanish Café in Los Angeles.

That being said, there is some evidence that claims they originated in northern United mexican states at the starting time of the Mexican Revolution.

I story I found tells that a homo called Juan Mendez, from Chihuahua (Mexico), used to sell food on a ass cart. To keep the food warm, he would wrap the ingredients (meat, rice, beans, etc) in a big bootleg flour tortilla. The concoction so got its name because of the donkey cart.

Information technology wasn't until the 1960s that burritos became really pop in the US, due to the Mission Burrito (huge burritos, wrapped in foil), which originated in San Francisco and eventually made their way to the residual of the nation via tex-mex restaurants such as Chipotle and Qdoba.

Fun Fact: "Burrito" ways "little donkey" in Spanish! Since burritos are non popular in most parts of Mexico, don't go around asking for them or you lot might cease up with a few donkeys to bring dwelling house. 😂 😂 😂

A photo of all the ingredients.

Ingredients

To make ground beefiness burritos, you will demand:

  • Ground Beef – Go with lean ground beef, between 85 and 90%. That volition get you lot a nice beefiness-y season just won't release a whole lot of grease!
  • Seasoning – Taco seasoning (homemade or store-bought) and salt.
  • Onion and Garlic
  • Tomato Paste – A little bit of tomato paste and water make the beef actress juicy and a piffling saucy. You tin can besides employ i/three cup of tomato sauce if you don't have tomato paste on manus!
  • Rice – I like the convenience of using Success® Rice boil-in-purse. That saves me the time and effort of cooking a pot of rice. Find these at your Local Walmart.
  • Beans – I like using blackness beans, but pinto beans would piece of work too! You tin can also use refried beans, if you adopt.
  • Salsa – A nice fresh salsa, such equally Pico de Gallo, or your favorite mild, medium or spicy shop-bought salsa.
  • Cheese – You lot tin buy pre-shredded Mexican-style cheese or shred a combination of cheddar and Monterey Jack.
  • Sour Cream – Or Mexican Crema, which is easier to drizzle, if you tin can notice!
  • Tortillas – Employ 10-inchflour tortillas for smaller burritos or 12-inch for larger ones. Corn tortillas don't work for burritos as they are too fragile to hold all the fillings. Save them for enchiladas!
A box of Success white rice.

Boil-in-Purse Rice Saves You Time!

These burritos are piece of cake to make, but are fabricated of several elements: rice, beans, beefiness, salsa, etc.

You tin certainly cull to brand everything from scratch, but – oh boy – that can add quite a lot of time to the recipe!

The solution? Canned beans and Success® Rice eddy-in-bag rice.

I chose to utilise Success® white rice, just you can use their brown rice or even their jasmine rice in this burrito recipe. They're all gluten free, non-GMO projection verified, BPA-free, and made without any preservatives! And the best part? They cook perfectly in just 10 minutes!

By at present y'all must know I'm a rice snob! (All Brazilians are!) Then I was quite skeptical of eddy-in-bag rice at first. In my mind, there was no way it could be just every bit good as my white rice (which takes over 30 min to set up).

Well, color me surprised! This is the rice y'all volition be proud to serve adjacent time you are sharing a meal with guests. It is perfect and fluffy every time! No measure, no mess and y'all can choose to do it in the microwave or on the stovetop.

Desire to give it a effort? Store Now at Walmart then y'all can accept rice on paw whenever you are craving a burrito!

Rice, beans and ground beef spilling from a cut burrito.

How to Brand Beef Burritos

Making beef burritos is quick and piece of cake! The only tricky part is folding them.

You will become ameliorate the more you practice information technology, so don't feel frustrated if the showtime ones are not perfect! Even the most skilled tex-mex eatery melt has ripped a burrito or two. (Seriously, I've seen it!)

That being said, keep reading along cause I will share you some of my tips to minimize the risks of that happening.

Recommended tools and equipment: large non-stick skillet, stainless steel skillet or microwave (for warming tortillas), aluminum foil.

  • Sautéing the onions for the burrito filling.
  • Browning ground beef.
  • Ground beef burrito filling.

Here's how I make this footing beef burrito recipe. As always, y'all will discover the printable (and more than complete) version of the recipe at the finish of this postal service!

Footstep i: Melt the ground beef.

  • Heat some olive oil and cook the onion and garlic.
  • Add the basis beef and cook until browned. Drain the extra grease if necessary! (I like to soak up the extra grease with paper towels. That manner I don't risk burning myself past trying to pour the grease out by tilting the pan.)
  • Stir in the table salt, taco seasoning, lycopersicon esculentum paste and water.
  • Simmer for 5 minutes so the beefiness can absorb the liquid.
  • Assembling the beef burrito. First layer: rice.
  • Assembling the beef burrito. Second layer: beans.
  • Assembling the beef burrito. Third layer: ground beef.
  • Assembling the beef burrito. Fourth layer: salsa.
  • Assembling the beef burrito. Fifth layer: cheese.
  • Assembling the beef burrito. Sixth layer: sour cream.

Step ii: Layer the fillings on the tortillas.

  • Place virtually 1/iii loving cup of rice on the superlative centre function of a warmed tortilla.
  • Layer nigh one/iii cup of beans on top of the rice, followed past the same amount of the seasoned beef.
  • Spoon some Pico de Gallo on peak of the beefiness, then sprinkle some cheese.
  • Add a few dollops of sour foam or drizzle some Mexican crema. Skip the sour foam if making the burritos to freeze!
  • Rolling a burrito.
  • Rolling a beef burrito.
  • Rolling beef burritos.
  • A rolled beef burrito.

Step 3: Scroll the burritos!

  • To roll a burrito, fold the summit down and over the filling, gently pulling the filling dorsum towards the tiptop of the tortilla.
  • Fold the sides inward, then start to tightly gyre the tortilla, making a cylindrical shape. Be gentle! Y'all don't want to rip the tortilla!
  • If desired, wrap the burritos in foil to proceed them warm. It likewise helps keep them together while you eat them!

Optional: If you want, you can heat your burritos in the oven (wrapped in foil), at 350ºF, for 20-30 minutes or until warm.

Olivia'south Tips

  • Avoid the temptation to overfill your burritos, as that will brand them harder to curl and you might end up tearing the tortilla!
  • Always start with a warm tortilla. A common cold tortilla is harder to roll and tin can tear easily.
  • To warm the tortillas on the stove top, working with ane at a time, identify a tortilla in a dry stainless steel skillet on the stove top and warm for 30 seconds per side. To warm them in the microwave, wrap stacks of 5 or 6 with damp paper towels and microwave for 30 seconds at a fourth dimension, until they are warmed through.
  • Never stop practicing! You lot will become better at rolling burritos the more than you do information technology.
  • Feeding a crowd? Brand a burrito bar and let your guests make full and roll their own burritos and become creative
Three ground beef burritos drizzled with hot sauce.

What to Serve with Beef Burritos?

These ground beef burritos are already a meal on its ain, since they contain beef, rice and beans.
That being said, a side of actress salsa, taco sauce, hot sauce, more sour cream or guacamole is always a great call! Considering who doesn't love their burrito slathered with a spicy sauce or dipped into something creamy? 😋

Variations

Burritos are naturally a vessel for everything you have in your fridge! You can make it a million different ways.

Here are some suggestions:

  • Apply ground craven, pork or turkey instead of the beef.
  • Substitute the beans for refried beans, or mix some refried beans with whole beans if yous desire the best of both worlds!
  • Use brown rice instead of white.
  • Flavour the rice with lime juice, lime and lemon zest and chopped cilantro to make Cilantro Lime Rice.
  • Make a corn salsa to use instead of the pico de Gallo. Or go for a spicy restaurant-manner cooked salsa instead!
  • Add shredded lettuce or steamed/roasted veggies.
  • Mix some chipotle or sriracha with the sour foam for a kicking!
Ground beef burritos wrapped in foil with a Success rice box in the background.

Oftentimes Asked Questions

Tin can I freeze these beefiness burritos?

Aye, they freeze keen! All the same, skip adding the fresh salsa (go for corn salsa or a cooked salsa instead) and the sour cream, as those ingredients don't freeze well. Freeze the burritos wrapped in foil and stored in a sealed freezer bag, for upwardly to iii months!

How practise I thaw and reheat them?

Thaw the burritos overnight in the refrigerator and reheat them in the oven, at 350ºF, for about 30 minutes, or until heated all the manner through.

Ground Beef Burritos

Servings: 6

Prep Time: xx mins

Melt Time: 20 mins

form: Chief Course

cuisine: Tex-Mex

Make these Basis Beef Burritos at dwelling in no time! Perfectly seasoned basis beef, fluffy rice, beans, cheese, pico de gallo and sour cream come together in a delicious burrito that is satisfying and easy to brand.

  • 1 tablespoon olive oil
  • 1 minor onion, chopped
  • 4 cloves garlic, minced
  • ane pound ground beef
  • ii teaspoons taco seasoning
  • ½ teaspoon Kosher table salt, or to taste
  • 2 tablespoons tomato plant paste
  • ⅓ loving cup h2o
  • 2 cups cooked rice
  • 2 cups canned or cooked black beans
  • 1 cup Pico de Gallo salsa
  • 1 ½ cups Mexican-way shredded cheese
  • ½ cup sour foam (or Mexican crema)
  • six large (10 or 12-inch) flour tortillas

  • Heat the olive oil in a big, nonstick skillet, over medium-high rut. Add the onion and garlic and sauté until translucent, nearly iii-4 minutes.

  • Add the ground beef and cook, breaking it into smaller pieces with a wooden spoon, until browned. Drain excess grease if necessary.

  • Stir in the taco seasoning, salt, lycopersicon esculentum paste and h2o, mixing to combine. Lower the estrus to medium-low and simmer for 5 to 8 minutes, or until the beef has captivated well-nigh of the liquid. Reserve for a few minutes so it can cool down slightly.

  • Earlier assembling the burritos, warm the tortillas on the microwave or stovetop. Also, if using boil-in-pocketbook rice and canned beans, season with salt.

  • To assemble the burritos, layer 1/4 loving cup of rice on the top center part of each tortilla, followed past one/four cup beans and i/iv loving cup of the seasoned beef. (If using a 12-inch tortilla, you tin can increment amounts to 1/3 cup each). Spoon some of the salsa, sprinkle some cheese and finish with a few pocket-size dollops of sour cream.

  • To curlicue, fold the top office down and over the filling, gently pulling the filling back towards the summit of the tortilla. So, gently fold both sides inwards and offset to tightly roll down the tortilla, tucking the sides in, making a cylindrical shape. Be gentle and careful non to tear the tortilla.

  • Wrap each burrito in foil and serve immediately or warm in the oven, at 350ºF, for 25-30 minutes or until warmed through! You tin can likewise freeze them for upwardly to 3 months (see notes).

Freezing Beefiness Burritos

If making these burritos to freeze, skip adding the pico de gallo and the sour cream. Yous tin can use a corn salsa or a cooked eating place-style salsa instead!

Thawing and Reheating

Thaw burritos overnight in the fridge and reheat in the oven, at 350ºF, for thirty to forty minutes or until warmed through. Alternatively, you can reheat from frozen, merely they will accept longer to warm!

If you like a crispy exterior, unwrap the burrito, and put back in the oven for 10 more minutes.

Serving: 1 burrito , Calories: 590 kcal , Carbohydrates: 49 one thousand , Protein: 28 g , Fat: 32 m , Saturated Fat: 14 g , Polyunsaturated Fat: 2 one thousand , Monounsaturated Fat: 13 thou , Trans Fat: i yard , Cholesterol: 90 mg , Sodium: 1193 mg , Potassium: 575 mg , Fiber: 5 g , Sugar: 7 g , Vitamin A: 568 IU , Vitamin C: 7 mg , Calcium: 285 mg , Iron: 4 mg

Author: Olivia Mesquita

Grade: Main Class

Cuisine: Tex-Mex